Planned Over Baking – Berry Pie

23 May

So why does pie count as a Planned Over?  Like most busy people, I’m not standing around in my kitchen making pie every day.  I have learned that many baked goods tolerate being frozen unbaked, and then baked without defrosting.  Pie is one of these things.  So if you’re taking the time to make pie, make two and put one in the freezer for another time.

Here is another favorite pie trick.  A 10″ pie recipe will make about the right amount of filling for two 7″ pies.  And really, it’s close enough with a 9-9.5″ pie recipe as well.  A 7″ pie will give me 4-5 slices.  For the two of us, that’s dessert plus two servings of pie to enjoy as Loved Overs.  If I have another couple over for dinner, it’s enough pie for four.  At Thanksgiving, it’s not such a huge pie commitment that I can have a few different varieties and I can make them ahead, so why not?

When I am ready to bake, I put the whole 7″ pie, still frozen, straight into a 350F oven.  I have never had a problem with doing it this way.  I don’t think I would try it in a ceramic pie plate though.

Where to get 7″ pie plates?, where else?  The pie plates at this link are a bit more than I would like to pay.  I bought my 7″ pans at Sur la Table, and I can’t imagine that I paid more than $5 each, because I own several of them.  Of course, if you are feeding a crowd, just make a full size pie.  You can still make two (or more!) and freeze the extras unbaked.

Berry Pie

For the berries, use what you can get.  I show blackberries in the photo above.  I used frozen berries in this case, which is why the filling looks so juicy.  It would look less juicy if you used fresh berries, but they will release their juice in the oven.  One of my husband’s favorite combinations is cranberry and blackberry.  In this case, I would use the full amount of sugar.  My husband also likes the frozen mixed berries in a pie.  I often buy frozen berries on sale to have on hand for when the pie-baking mood strikes.  Berry pies benefit from a squeeze of lemon if the berries are very sweet.  Sometimes I put a pat of butter on top of the berries before I seal the crust.

  • Jeanne’s Pie Crust
  • 1 c. sugar (can use up to 1 1/4 cups, but I usually like it less sweet)
  • 1/4 c. flour
  • 4 c. berries (approximately two bags of frozen)

Roll out the pie crust to fit the pie pan, top and bottom.  Mix sugar, flour and berries in a bowl and fill pie.  Top with a layer of crust, seal edges, and cut to vent.  Wrap in plastic wrap and freeze or Bake at 375F.  Makes two 7″ pies or one 9″ pie. 

Warm pie is wonderful, but fruit pies benefit from being baked several hours in advance so the filling sets up.

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